brisket

[yojimbo]

Having trouble finding brisket recipes. Any suggestions? Also, what is the best cut?


Thanks!

[Raye Minor]

Have you asked over at the Bradley Site? http://forum.bradleysmoker.com Personally I only do a Texas styled brisket. And I only like the point / deckel (it is the larger end and not the flat.)

I only smoke Choice grade brisket. Many others don't--they smoke Select.

I give a good coating of salt and black pepper to all side of the meat after I have trimmed the fat down to 1/2 inch. The also includes the sides of the brisket.

I place it in my smoker @ 200F. I smoke it for 4 hours. I use oak wood. After the 4 hours of smoke I then boat my brisket in a glass pan and add some apple juice. Then I cover it with foil and return it to the smoker.

Now brisket must be very slowly cooked. (I never allow my smoker at this stage to get hotter that 210F.) Depending upon how much you are smoking it can take from 8 to upwards of 20 hours before your brisket hits the 185F mark.

Once the brisket is 185F then remove it from the smoker. Becareful if you have boated it as the pan will have a lot of juice in it. Place that foil wrapped boat on a bath towel. Wrap the bath towel around the boat. Place the boat in an ice cooler (no ice in the cooler.) It will continue to passively cook and it will reach the golden temp of 190F after a couple of hours or so. (I have left a brisket before up to 4 hours in a cooler.)

At this point you may remove the brisket and slice it.

Hope this helps and do ask the members over on the bradley site as many there do have differing recipes for a brisket.

If you do not boat your brisket the when you remove it wrapped in Foil, a Towel and place that into a Cooler. (It is called FTC)
Good Luck!
Raye